Super Simple Homemade Pumpkin Hummus

Who doesn’t love hummus? Well, I don’t know about them but I know I love it! I also LOVE pumpkin (duh!) and I love learning how to make at home the things that I could otherwise buy at the store for many times the cost of making it myself. (I indulge in buying the fruits of other people’s labors on the regular but I also like a challenge).

To be honest, making homemade hummus is NOT much of a challenge. It’s so easy in fact, that I almost wouldn’t consider buying hummus from the store again.

And to give the credit where the credit is HUGELY due, I adapted this one from A Couple Cooks. The thing is, I get an idea and think it’s original. Just to get some general guidance on execution, I google it first and ALWAYS find that someone else has already tried it. So why re-invent the wheel? Why not just tweak it with some sick rims or something? That’s what I’m about…pimping out other people’s recipe creations. Hmmm, I truly wish there was a less offensive word I could have used there besides “pimping.”

Easy Pumpkin Hummus

Ingredients

4 garlic cloves, paper and hard stem removed

15-ounce can chickpeas, rinsed and drained

15-ounce can pumpkin puree (or 1¾ cup pumpkin puree)

1-2 teaspoons sea salt

1 teaspoon ground cumin

1 teaspoon turmeric

2-3 shakes pumpkin pie spice

Juice of 2 lemons

1-2 tablespoons good olive oil

Throw it all in the food processor and blend until combined. Be sure to swipe down the edges to capture any spices that went astray. Serve with pita, pita chips or veggie crudite. Enjoy!